Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gCollard greens, tough stems removed
- 150 gOnion, diced
- 2 tbspSunflower oil
- 3 cloveGarlic, minced
- 10 gFresh ginger, grated
- ¼ tspGround turmeric
- ½ tspFine salt
- 150 mlWater
- 1 tbspLemon juice
Make it
- Wash the greens thoroughly, stack the leaves and slice into thin ribbons. Heat the oil in a large covered pan over medium heat.
- Cook the onion for 7 minutes until soft. Add the garlic, ginger and turmeric, and stir for 30 seconds.
- Add the greens in handfuls, turning until they begin to wilt. Add the salt and water, cover and cook on medium-low for 15–20 minutes, stirring twice, until the stems and leaves are tender.
- Uncover and cook for 2–3 minutes if excess liquid remains. Stir in the lemon juice and serve warm.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.